Want a hearty, satisfying dish that feeds a crowd, is easy to cook, and easy to clean up? Low Country Boil Foil Packets are the answer! These seafood foil packets with shrimp, sausage, corn, and potatoes are seasoned boldly and cook up quickly.
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Who doesn't love a good seafood boil? These low country boils are the quintessential summer feast eats. They've got a bit of everything, all in one dish: meat, seafood, and potatoes.
This recipe has all of those classic delicious flavors and ingredients. However, I've made the prep, cooking, and clean-up easier by grilling everything in foil packets!
What's in low country boil?
For this recipe, you'll need:
Shrimp - Use large or jumbo shrimp - the largest you can find and afford. Shrimp cooks quickly, and since all of the ingredients cook together, the larger the shrimp, the more evenly they will cook with the other ingredients.
Corn on the cob - Summer corn is so sweet and fresh! One of the many reasons this dish is especially delicious to make in summertime. Slice the corn on the cob into smaller pieces so they cook up evenly with the other ingredients.
Potatoes - Use mini gold potatoes or mini red potatoes, sliced in halves and quarters to create equal sized bites. I prefer the sweetness in gold potatoes.
Garlic, Onions - Mince the garlic finely, and slice the onions.
Olive oil - Olive oil helps coat all of the ingredients with the seasoning. Use the best extra-virgin olive oil you have on hand.
Old Bay Seasoning - This is such a classic seasoning for low country boil! But if you don't have Old Bay Seasoning, you can also use your favorite Cajun seasoning, whether store-bought or homemade. If you want to make this non-spicy, you can season with paprika (regular, not smoked), dried oregano, kosher salt, and pepper.
Parsley - Chop up the parsley to add a touch of brightness and color to the dish
Kitchen tools for this recipe
You don't need much in terms of tools & equipment. Here's what you need to make this delicious seafood and sausage recipe:
How to make low country boil on the grill
While traditional Low Country Boil or Seafood Boils call for boiling the food, I find that grilling saves time and creates deeper flavor.
Making this on the grill is super easy!
Step 1 - Prepare 4 sheets of aluminum foil approximately 12-inches by 12-inches. In a large bowl, combine all of the ingredients and mix them well together.
Step 2 - Divide the ingredients into four equal parts placed in the center of each of the four foil sheets.
Step 3 - Assemble the foil packets by folding in two sides, and then folding in the remaining two sides. Place onto a baking sheet and transport out to the grill.
Step 4 - Turn the grill onto high heat and place the foil packets onto the rack. Grill for 12 minutes, then very carefully, with our face away from the top of the foil packet, open one of the foil packets. Check the shrimp for doneness; if it's done, remove the shrimp from each of the foil packets and place on a separate plate. Then close up the foil packets and grill for another 4 to 6 minutes. If the shrimp is not cooked, close up the foil packet and continue grilling all of the foil packets with shrimp for another 4 to 6 minutes.
When the seafood boil foil packets are all done cooking, carefully open them up and place the cooked ingredients onto a large (or extra large!) serving dish.
A hearty dish perfect for feeding a crowd
Because this grilled seafood boil foil packets recipe makes enough to serve 8 to 10 people, it's great for barbecues, picnics, and special gatherings.
Seafood boil FAQs
A man named Richard Gay reportedly brought the original Low Country Boil recipe (one of his family's recipes) to the public when he was tasked with creating a meal for more than 100 soldiers in the South. It has also been called Frogmore Stew and Beaufort Stew.
You want something with some acidity to cut through the richness of this dish. I love serving low country boil and seafood boils with sparkling wines: either a brut rosé or a Cava would be lovely. This hearty dish also pairs well with an off-dry Riesling or a Beaujolais.
More summer recipes
- Grilled Foil-Packet Salmon with Lemon and Herbs
- BLT Pasta Salad
- Blueberry Galette
- Grilled Honey Garlic Chicken Skewers
- Filipino Macaroni Salad
- Dairy-Free Chocolate Chip Ice Cream
- Crispy Corn Fritters
Grilled Low Country Boil Foil Packets
- 1½ pounds mini gold potatoes, sliced in half or quartered into equal size pieces
- 1 pound large shrimp, peeled and deveined
- 12 ounces (4 links) chicken sausage
- 2-3 ears of corn, husked and cut into 2-3 pieces each
- ½ small onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- lemon wedges, for serving
- chopped parsley, for serving
- Heat the grill to high, around 400°F.
- Cut aluminum foil into four (4) square sheets approximately 12" x 12". Set aside.
- In a large mixing boil, add the potatoes, shrimp, sausage, corn, onions, garlic, olive oil, Old Bay Seasoning, salt, and pepper. Use tongs to toss together until all of the ingredients are evenly coated with the oil and seasonings.
- Evenly divide the mixture between the four prepared foil packets, then seal by folding in two sides to meet in the middle and then folding in the opposite sides until well sealed.
- Place foil packets onto the main grill rack, close the grill cover, and cook for 12 to 16 minutes. Check at 12 minutes and if the shrimp is cooked, transfer the shrimp onto a plate, re-seal the packets, and grill the remaining ingredients for another 3 to 4 minutes until the potatoes are fork-tender. Serve immediately.